Search Results - "Léonil, J."

Application of proteomics to the characterisation of milk and dairy products by Manso, M.A., Léonil, J., Jan, G., Gagnaire, V.

“…The use of proteomic tools allows a global and dynamic view of proteins that are expressed by bacteria. As an increasing number of bacterial genomes is…”
Get full text

A peptide derived from bovine beta-casein modulates functional properties of bone marrow-derived macrophages from germfree and human flora-associated mice by Sandré, C, Gleizes, A, Forestier, F, Gorges-Kergot, R, Chilmonczyk, S, Léonil, J, Moreau, M C, Labarre, C

“…The purpose of this study was to evaluate the immunomodulatory activity of a peptide derived from bovine beta-casein (beta-CN), the beta-CN (193-209) peptide,…”
Get more information

Isolation and characterisation of a Lactobacillus helveticus ITG LH1 peptidase-rich sub-proteome by Manso, M.A., Léonil, J., Piot, M., Gagnaire, V.

“…Lactobacillus helveticus strains, one of the most nutritionally fastidious lactic acid bacteria, have a potent proteolytic system that makes them very…”
Get full text

Selective separation of amino acids with a charged inorganic nanofiltration membrane: Effect of physicochemical parameters on selectivity by Garem, A., Daufin, G., Maubois, J. L., Léonil, J.

“…A charged organic‐inorganic nanofiltration (NF) membrane prototype was used to separate a mixture of nine amino acids (AA) on the basis of differential…”
Get full text

Identification of low molar mass peptides released during sterilization of milk by Gaucheron, F, Mollé, D, Briard, V, Léonil, J

“…Heat-induced proteolysis of casein micelle suspensions in salt solution, in milk ultrafiltrate and in milk during sterilization (120°C; 10–20 and 30 min) was…”
Get full text

Les structures supramoléculaires du lait : structure et impact nutritionnel de la micelle de caséine et du globule gras by J. LÉONIL, M.C. MICHALSKI, P. MARTIN

“…La présence d’une diversité de molécules spécifiques qui coexistent dans le lait sous forme de structures supramoléculaires, telles les micelles de caséine et…”
Get full text

Comparative study of the protein fraction of goat milk from the Indigenous Greek breed and from international breeds by Moatsou, G., Moschopoulou, E., Mollé, D., Gagnaire, V., Kandarakis, I., Léonil, J.

“…Individual goat milk samples, taken from animals of the Indigenous Greek breed and from the international breeds Saanen and Alpine, were studied by RP-HPLC…”
Get full text

Ionic interactions in nanofiltration of β casein peptides by Garem, A., Daufin, G., Maubois, J. L., Chaufer, B., Léonil, J.

“…Nanofiltration (NF) membrane technology shows interesting potentials for separating organic components on the basis of solute charge and size in the range of…”
Get full text

Peptides Identified during Emmental Cheese Ripening:  Origin and Proteolytic Systems Involved by Gagnaire, Valérie, Mollé, Daniel, Herrouin, Maryse, Léonil, Joëlle

“…To determine the proteolytic changes occurring during Emmental cheese ripening, peptides released in cheese aqueous phase were analyzed by reversed-phase HPLC…”
Get full text

Regulation of trypsin activity by Cu2+ chelation of the substrate binding site by Briand, L, Chobert, J M, Tauzin, J, Declerck, N, Léonil, J, Mollé, D, Tran, V, Haertlé, T

“…Lysine 188 of trypsin was replaced with histidine in order to create a metal chelation site in the substrate binding pocket of this protease, built in a metal…”
Get full text

Tryptic hydrolysis of caseinomacropeptide in membrane reactor : preparation of bioactive peptides by BOUHALLAB, S, MOLLE, D, LEONIL, J

“…Tryptic hydrolysis of caseinomacropeptide (CMP: C-terminal part of k-Casein) was used as a model in membrane reactor to study continuous production and…”
Get full text

Impact of the lysine-188 and aspartic acid-189 inversion on activity of trypsin by Briand, Loı̈c, Chobert, Jean-Marc, Gantier, René, Declerck, Nathalie, Tran, Vinh, Léonil, Joëlle, Mollé, Daniel, Haertlé, Thomas

“…The impact of the charge rearrangement on the specificity of trypsin was tested by an inversion of sequence K188D/D189K maintaining the integrity of the…”
Get full text

Comparison of the Effect of Heating on the Thermal Denaturation of Nine Different β-Lactoglobulin Preparations of Genetic Variants A, B or A/B, as Measured by Microcalorimetry by Holt, C., Waninge, R., Sellers, P., Paulsson, M., Bauer, R., Øgendal, L., Roefs, S.P.F.M., van Mill, P., de Kruif, C.G., Léonil, J., Fauquant, J., Maubois, J.L.

“…Three samples each of the pure A and B genetic variants together with three samples of the mixed A/B variants of β-lactoglobulin were studied by differential…”
Get full text

Purification and Characterization of the Main Pepsinogen from the Shark, Centroscymnus coelolepis by Nguyen, Anh-Dung, Nungaray, Jesus, Martel, Annie, Le Goffic, Francois, Mollé, Daniel, Léonil, Joelle

“…The main pepsinogen from the mucosa of the shark, Centroscymnus coelolepis, has been purified and characterized. This zymogen, the most abundant protein in…”
Get full text

Modification of Bovine β-Lactoglobulin by Glycation in a Powdered State or in an Aqueous Solution:  Effect on Association Behavior and Protein Conformation by Morgan, François, Léonil, Joëlle, Mollé, Daniel, Bouhallab, Saïd

“…The effect of glycation with lactose on the association behavior and conformational state of bovine β-lactoglobulin (β-LG) was studied, using size exclusion…”
Get full text

Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides by Léonil, Joëlle, Gagnaire, Valérie, Mollé, Daniel, Pezennec, Stéphane, Bouhallab, Saı̈d

“…The following review describes the development of mass spectrometry off-line and on-line coupled with liquid chromatography to the analysis of food proteins…”
Get full text

Characterization by ionization mass spectrometry of lactosyl beta-lactoglobulin conjugates formed during heat treatment of milk and whey and identification of one lactose-binding site by Leonil, J, Molle, D, Fauquant, J, Maubois, J L, Pearce, R J, Bouhallab, S

“…The extent of the early stage of the Maillard-type reaction that impaired functional properties of whey proteins was evaluated by electrospray ionization mass…”
Get more information

Immunomodulatory activity of beta-casein permeate medium fermented by lactic acid bacteria by Laffineur, E, Genetet, N, Leonil, J

“…During fermentation, lactic acid bacteria may be able to release components that possess immunomodulatory activity. This activity was investigated in several…”
Get more information

Nonenzymatic Lactosylation of Bovine β-Lactoglobulin under Mild Heat Treatment Leads to Structural Heterogeneity of the Glycoforms by Morgan, François, Léonil, Joëlle, Mollé, Daniel, Bouhallab, Saı̈d

“…Lactose reacts nonenzymatically with β-lactoglobulin (β-LG), the major whey protein, under mild heat treatment and the formation of the complex may be…”
Get full text

Selective Detection of Lactolated Peptides in Hydrolysates by Liquid Chromatography/Electrospray Tandem Mass Spectrometry by Mollé, Daniel, Morgan, François, Bouhallab, Saı̈d, Léonil, Joëlle

“…In food processing as well as in human nutrition and physiology, the increasing importance of the Maillard reaction has brought about the need for analytical…”
Get full text